oatmeal

It appears that my oatmeal has 2 broken hearts. I used 2 small heart-shaped cookie cutters as a mold for my oatmeal toppings today, but the toppings tumbled and broke my little oatmeal’s heart–TWICE! lol

Sad looking as it may be, it tasted out of this world YUMMY!

In the pot:

• 1/2 cup (40g) Quaker 100% rolled oats (150 cal)
• 1 small banana (100 cal)
• 1 cup + 2 TBSP water (to make it extra creamy)
• 2 packets Truvia

Toppings:

• 15g Trader Joe’s mixed honey roasted nuts (95 cal)
• 7g coconut (35 cal)
• 7g Nestle mini chocolate chips (35 cal)
• 10g dried cranberries (30 cal)
• 1 TBSP/16g MaraNatha dark chocolate almond butter (90 cal)

1 serving, 535 calories

It was deeeeeeeeeeeeelicious!! Fruity, sweet, tart, crunchy, creamy and chewy all in one bowl of awesomeness. I think Kath would be proud!

That was eaten about an hour before my workout, so by the time I was done, showered and dressed, I was thinking about what to make for lunch. Leftovers? Meh. Looking at the bright blue sky from our bedroom, I was in the mood for something fresh and spring-like. So I decided on pasta salad with tuna and leftover string beans. If you like volume, this dish is for you!

• 2oz whole wheat elbow pasta (210 cal)
• 4oz Trader Joe’s no salt added Tongol tuna (120 cal)
• A heaping cup of string beans (40 cal)
• 5 Lindsay low sodium black olives (25 cal)
• 1.5 teaspoons grated pecorino romano cheese or parmesan (30 cal)
• 2 TBSP Bragg healthy vinaigrette (90 cal)
• 1 TBSP red wine vinegar (5 cal)

1. Boil pasta; drain
2. In a large bowl mix in pasta, tuna, string beans, olives, dressing + vinegar, and 1 tsp of grated cheese
3. Top with remaining .5 tsp cheese

1 large serving, 520 calories -or- 2 servings, 260 calories each

This Bragg healthy vinaigrette is excellent. Love the flavor, made with entirely wholesome ingredients and only 60mg sodium per serving.

This was SO good! And filling! I wanted 3 large meals yesterday, so all of my meals were around 500-600 calories. Dustin was eating leftover chili (he LOVES it) and I found myself stealing the Tabasco away from him to shake on my pasta salad. LOL

I was running out of creative juices by the time dinner came around, so I decided to just eat leftover chili, Mexican style to make it more interesting. I don’t know what you would call these… burritos? Tacos? Enchiladas? *shrugs* I call them: Chili rolls!

I reheated a heaping 1/2 cup of last night’s chili, then put some inside 2 small Food for Life Ezekiel 4:9 sprouted grain tortillas (160 cal, 80 cal each) with a few drops of Tabasco; rolled them up, topped them with 1oz shredded 2% Cracker Barrel cheddar cheese (90 cal), then popped them in the microwave for a few seconds. When they came out, I added on 2oz Chobani plain Greek yogurt (35 cal), 1oz Wholly Guacamole (50 cal) and another splash of Tabasco. YUMMMMMMMMM! These were sooo goooood. I estimate the calories to be around 550.

We’re running late today, we have hair appointments, then we have shopping to do. This is an extremely busy upcoming week. Just when I thought the holidays were over, we have another string of events. Aaaaaaaaaah! Fun though. Be back later, we’re going out to lunch and I am starving. I don’t even know where we’re going to eat. I’ll have plenty of time to think about it during our long car rides. *sigh* YAY for satellite radio!

Tagged as: Bragg vinaigrette, chili, dried cranberries, guacamole, MaraNatha dark chocolate almond butter, oatmeal, pasta salad, Tabasco, tuna

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